"Kraut und Kleis" - Cabbage with pompushki (Kraut und Kleis)

Category: Culinary recipes
Kitchen: german
Kraut und Kleis - Cabbage with pompus (Kraut und Kleis)

Ingredients

dry yeast, or 20 gr. fresh 2 tsp
water 50 ml
milk or water 1 st
egg 1 PC
vegetable oil 50 ml
salt pinch
sauerkraut 2 handfuls
bulb onions 1 large
pepper, bay leaf taste
crumble bread 2 pieces
butter for bread 100 g
oil for frying onions, cabbage 50-100 ml
pumpkin puree in the dough if desired 0.5 tbsp.

Cooking method

  • I don’t know in which cities in Germany this dish is being prepared now, but I know for sure that the Volga Germans cooked it for sure. Like my great-grandmother and grandmothers "Russian-German" later resettled to Siberia ..
  • The dish belongs to the "eintopf" category (Ein Topf - in one pot).
  • Kraut is cabbage, Kleis (Klees, Knepfel, Klump) - donuts, dumplings, dumplings, or even Dampfnudeln - steam dumplings.
  • Preparation
  • 1. Pampushki are made from yeast dough. Pour yeast into 50 ml of warm sweet water. After 5 minutes, everything will rise with a hat and you can knead the dough.
  • 1 glass of milk or water and 1 egg, a pinch of salt and 50 ml of vegetable oil. I made the dough in water and added pumpkin puree to the dough for a yellow color. How much flour will take ~ 2.5-3 tbsp. Place the dough in a warm place and knead twice as it rises. Then roll out a layer on the surface greased with vegetable oil, grease with butter or vegetable oil, sour cream. (you can put the lingonberries on the edge, I didn't want to, I just greased them with sour cream), roll them into a roll and cut into pieces ~ 1.5-2 cm each.Or without greasing the dough, divide the dough into pieces - about the size of a tennis ball, then leave them on table and cover so that they come up. In the meantime, they come to cook the cabbage.
  • 2. It is advisable to take sauerkraut (rinse to remove excess acid), or if you take fresh - add a handful of lingonberries to it.
  • Fry 1 large onion, add cabbage, simmer for a little - 5 minutes.
  • Season with pepper, add bay leaf.
  • Put in a deep saucepan, but not enameled (it can burn in an enamelled one). Place the donuts on top, pour some water so that the donuts lie on the cabbage and not in the water. Close the lid tightly, you can cover the top with a towel to prevent steam from escaping from the pan.
  • Simmer over low heat for 30-40 minutes, do not open the lid, the donuts are still steamed! (:
  • Some stew cabbage with meat, or serve it separately.
  • 3. I made cabbage like my grandma .. Many Germans also like to sprinkle dumplings, donuts and dumplings with Filsel bread crumbs fried in butter. The Germans are very careful about bread, especially the older generation, even crumbs are used ...
  • Can also be served with mashed potatoes.
  • Guten Appetit! (:


Galleon-6
MariV
AnaMost, Anna, thanks for the recipe and for the foreword.

Your recipe is the real recipe for East German cuisine!

My husband and I in 1980, for about 1.5 months, lived in the Kustanai region - harvesting ...

Half of the village was the so-called Russian Germans, some of them lived there from time immemorial, and were resettled during the famous events in Russia. The older generation somehow tried to keep the German language in everyday life, although it was very interesting to hear this language! Even then, they began to slowly leave for Germany.

These Germans, as the locals (who constantly lived in Germany) called them, East Germans, brought their recipes with them from Russia to Germany. Of course, what kind of products were there in Soviet times? They cooked from what was.Hence the sausage schnitzels and other "delicacies"!

An elderly German woman, with whom I became friends in the Kustanai region, shared a kind of German recipe - eintopf - a roll with minced meat - like khanuma - a steamed Central Asian roll - stewed with potatoes. Friendship of Peoples!

Anna Milos
Many Germans also like to sprinkle dumplings, pampushki and dumplings with Filsel crumbs of stale bread fried in butter. The Germans are very careful about bread, especially the older generation, even crumbs are used ...
Yes, you can't take that away .... My mother still adds bread crumbs fried in butter to all sweet fillings for dumplings.

Thanks for the recipe
AnaMost
I knew that I would not be the only one here!
Then our people also left Siberia for Kazakhstan, I was born in Kazakhstan ...
We had neighbors of all sorts of different nationalities ... and Germans, and Chechens and Uzbeks with Tajiks, Russians, Ukrainians ...
And everyone had their own special delicious dishes .. Yes, in general, the happiest time in my life was, maybe because I was a child, or maybe because everyone lived together, everyone went to visit each other, the doors were always open! ...
And my great-grandmother spoke so funny with an accent, my grandmother already spoke purely Russian ... Although I was small at all, I was 4-6 years old, but I remember the main dishes by names - she was always spinning around when the food was being prepared ...
AnaMost
Quote: Anna Milos
adds bread crumbs to all sweet fillings for dumplings
-Yes-yes, by the way, I mentioned this in the recipe for dumplings with cottage cheese and green onions "kezeklimp" ...
MariV
AnaMostAnna, of course, is not alone ...

I have grandchildren with German blood.

For a long time, many in every possible way hid their belonging to the Germans.

And in that village or settlement - Borki - everyone also lived amicably, the Germans were considered the best workers.

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